Mur: Batch #01

The historical German beer style of Berliner Weisse has clearly returned from oblivion and nowadays is brewed by literally everybody. The standard practice is to use a quick kettle sour method, although previously these beers were exclusively of mixed fermentation, with contributions of both lactobacilli and Brettanomyces. We chose this challenging path as the only way to make an authentic, sophisticated and complex Berliner Weisse. This beer is fermented with our own blend of yeast, lactobacilli and Brettanomyces, aged for some additional time and refermented for several months in bottles, resulting in its unique, balanced taste.